My CSA tends to give me foods I have never heard of, and if it is a sweet enough fruit or vegetable, I usually find adding some whiskey, sugar, eggs, butter, and flour can create something delicious. Last week it was husk cherry tomatoes, which seem to be a cross between a cherry and tomato, slightly sweet but not tart, all wrapped up in a little paper-thin packaging. How cute. But one does one do with these things? Upside down cake seemed like a good option, and one recipe called for rum, so that kind of sealed the deal. Because a direct substitution for rum is whiskey. And—shocking—I happened to have some bourbon on hand.

This recipe takes boozy brunch to another delicious level. It’s the classic French toast recipe with a little whiskey kick to both the eggs and the syrup. A special nod to my dad who took a year off of college to drive around the country and worked the winter at a farm in Vermont where they made maple syrup. You will need: Bread (stale is fine – French toast was invented to save “lost bread” to eat the next day. I used miche bread, which has a nice, full flavor) Eggs (about 2 eggs for 3 large slices of bread) Dash of milk Cinnamon (optional) Whiskey (not optional) Small pat of butter Pure maple syrup

To that age-old question of whether bacon belongs in chocolate chip cookies, I say yes. Yes it does. For a food pairing to go with Whistle Pig rye, I was – naturally – trying to find a recipe for bacon cookies. I came across one that was oatmeal, raisin, and bacon from Bon Appétit. But why would one use raisins when chocolate exists?

Once you start looking, there are a surprising amount of bacon chocolate chip cookie recipes out there, but most require a half cup of bacon fat. If that makes you go “yum,” well that’s interesting. I only like to see my baking fat in certain forms, like butter. And I liked the oatmeal idea. So I went with the first recipe, substituted chocolate for the raisins, and substituted 3 tablespoons of bourbon for the vanilla. The result? Bacon bourbon oatmeal chocolate cookies. A nice pairing with Whistle Pig. A nice pairing with life.

I made some yummy whiskey dessert discoveries in the past couple of weeks that added delightful variations to this year’s Thanksgiving whiskey treats. Discovery #1: Chocolate Whiskey Sauce The original version of the eggnog tart had a coffee caramel sauce. And that was fine. But then I found a creamy and delicious chocolate sauce that paired even better and is easy enough to make that it is worth having on hand always. Spoon ready in the other hand.

Another Thanksgiving, another excuse to put whiskey in pie. Our cousins hosting Thanksgiving graciously allowed me to bring desserts, so I could try some new recipes. In addition to an old but much-loved standby – the butterscotch pumpkin pie - I also made an eggnog tart with a bourbon coffee sauce and a gluten-free apple crumble with whiskey.

You know it’s a going to be fun cooking when you have to buy bourbon, Scotch, and Irish whiskey for the recipes. This Thanksgiving, I am still thankful for whiskey and have kept some of my favorite whiskey recipes from last year – bourbon cranberries, butterscotch pumpkin pie, and Scotch whipped cream (recipes available In the Kitchen). I will also be welcoming guests to my apartment with a mug of whiskey cider (recipe available In a Cocktail). But there’s always room for some new traditions. This year, my whiskey additions to the menu are: baked sweet potatoes with a bourbon and maple sauce and a whiskey chocolate tart for dessert.

Nothing says true love like whiskey and Valentine cookies. The cookies are a special recipe from my grandma, but with an added twist of whiskey buttercream frosting that I'm sure Grandpa would have enjoyed. The frosting recipe comes from the delectable flour cookbook by Joanne Chang. And the secret is to whip the hell out of it.

_ While I was working the counter at Amy’s Bread my first year in New York, I caught one of our bakers headed down to the basement with a bottle of whiskey in her hand. I couldn’t blame her – it had been a really busy week. I gave her an understanding smile, but she insisted that she needed the whiskey for a recipe. That’s when I discovered why I liked the honey cake so much. This cake is a combination of some of my favorite flavors – whiskey, coffee, almonds, and honey. We served it at the bakery around Yom Kippur, but I think of it as a good cake for any holiday – St. Patrick’s Day, perhaps?

I'm thankful for many things this year - and whiskey is one of them. It's easy to incorporate whiskey into your Thanksgiving table. I don't just mean setting down a bottle and grabbing some glasses. I mean actually adding it to some common dishes and desserts. It gives a special taste without altering the traditional menu too much. The recipes below, from bonappetit.com, gave me a chance to cook with both bourbon and Scotch. The kitchen smells delicious.

Bourbon Cranberry sauce - I've never been much for cranberries, either fresh or from a can. However, adding a little whiskey has a way of turning me in favor. This is a simple recipe that sweetens up the dish and can be made up to a week ahead of time. You mix the cranberries, sugar, and cinnamon in a 9x13 inch pan for 30 minutes, stir and bake another 30 minutes. Add the bourbon, stir, and stick in the fridge until you need it.

Pumpkin Butterscotch Pie - This seems obvious now, but I did not realize that the way to get butterscotch flavor is to literally mix butter and Scotch. And a little sugar and cream. It's a bubbling, caramelized pot o' goodness that is then mixed with the pumpkin, eggs, and spices. It creates a lighter pumpkin filling, which is soft, creamy and smooth. It is also incorporates a lot of different spices without favoring any of them too much. According to Mom, we are not going to be going back to the regular pumpkin pie anytime soon.

And here's the topper - Scotch whipped cream. Why use vanilla in homemade whipped cream if Scotch is on hand? I will be trying it fresh tomorrow when I make it for Thanksgiving, but whipping cream with either brown or white sugar (I've seen recipes with both) and some Scotch seems like it can't go too wrong.

Apple Pie with Whiskey-Soaked Cherries - This one follows a pretty basic recipe for an apple pie except for the dried cherries soaked in Scotch. They are little flavor bursts that make the pie come alive and add a richness. Don't worry if you soak the cherries longer than the recipe calls for - it does't hurt them a bit.